|
Preparing: 2 hours
|
Cook time: 30 minutes
|
|
Ingredients
|
Method
|
|
3 carrots
2 parsley roots
½ large celeriac
3 potatoes
2 large apples
3 large eggs
150 g frozen petite peas
1/2 small leek, white part
8 small soured cucumbers (cucumbers in brine)
  |
Boil the carrots, parsley roots, celeriac and potatoes until they are soft but firm. Boil the eggs and petite peas.
|
      |
Peel the boiled root vegetables, aples and eggs.
|
       |
Dice finely carrots, parsley roots, celeriac, apples, eggs, leek, cucambers and transfer them to a large pot or bowl.
|
|
400 ml homemade mayonnaise
2 tsp salt
½ tsp white pepper
   |
Transfer diced ingredients to a large bowl. Add cooked peas, salt and pepper and mix gently. Then add mayonnaise and combine all ingredients. Keep refrigerated overnight. The salad tastes best next day. Serve with cured meat and a slice of bread.
|
